My Mother-in-Law gave me this recipe a few years ago. I hadn't made it in a while and when I made this for dinner this week, my son exclaimed, "This is my favorite food ever!" Recipe from Linda Elggren.
1/2 cup onion, chopped
2 cups chicken, cooked and shredded
1/2 cup chicken broth
1 (6.5 oz.) container light garlic & herbs spreadable cheese (such as Alouette)
1 (6 oz.) package fresh baby spinach, stems removed
3 cups hot cooked cavatappi or campanelle pasta (8 oz. uncooked)
1 cup tomato, diced
1/2 tsp. freshly ground black pepper
1/4 tsp. salt
Fresh grated parmesan cheese
Sauté onion in a large saucepan coated with cooking spray. Cook for 4 minutes, or just until tender. Add shredded chicken; sauté 1 minute. Add broth and bring to a boil. Reduce heat to low; add cheese, stirring until smooth. Add spinach and cook for 4 minutes, or until spinach just begins to wilt. Add pasta, tomato, pepper and salt; toss well. Cook 1 minute or until thoroughly heated. Sprinkle with parmesan cheese and serve immediately. Serves 4-6.
Nutrition info: (per 2 cup serving) 388 calories, 11 g. fat, 48 g. carbohydrates, 6.8 g. fiber